MUSHROOM SOUR CREAM PIE

Steps:

• Preheat oven to 425ºF.
• Rinse, pat dry and slice mushrooms (makes about 4 cups); set aside.
• Roll pastry 1/8-inch thick; fit into 9 inch pie pan; turn under and flute edges; prick with fork tines.
• Bake for 5 minutes; remove from oven.
• In a large skillet, melt 1 tbs.
• of the butter.
• Add onion; sauté until tender, about 5 minutes.
• Remove from skillet, set aside.
• Melt remaining 2 tbs.
• of butter in skillet; add mushrooms.
• Sauté until tender, about 5 minutes; set aside.
• In a medium bowl, lightly beat eggs.
• Add sour cream, salt, tarragon, and black pepper; mix well.
• Reserve 1/3 of the mushrooms; add remaining sautéed mushrooms and onion to sour cream mixture; mix well.
• Pour into partially baked pie shell.
• Sprinkle with cheese.
• Bake until a knife inserted in the center comes out clean, 20 to 25 minutes.
• Heat reserved sautéed mushrooms until hot.
• Arrange on top of pie.
• Let pie stand 5 minutes before cutting.